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Creamy Raspberry Dessert Recipe

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Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. —Julianne Johnson Grove City, Minnesota

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10 Servings
Prep: 20 min. + chilling

Ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
1/4 cup butter, melted
FILLING
1 package (10 ounces) frozen raspberries, thawed
1/4 cup cold water
1 envelope unflavored gelatin
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 cup heavy whipping cream, whipped
Fresh raspberries and mint

Directions

In a bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of an 8-in. or 9-in. springform pan. Bake at 350° for 10 minutes. Cool.
Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes.
Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes.
In a small bowl, beat cream cheese and sugar until blended. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly.
Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight.
Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint. Yield: 10 servings.

Nutrition Facts: 1 serving (1 piece) equals 305 calories, 22 g fat (13 g saturated fat), 70 mg cholesterol, 175 mg sodium, 24 g carbohydrate, 1 g fiber, 4 g protein.

Creamy Raspberry Dessert published in Taste of Home April/May 1993, p29

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